Palm oil is the most widely used vegetable oil globally and provides significant benefits for food manufacturers. It is not only more affordable than other vegetable oils, but it also boasts a long shelf life and processing advantages, such as stability at high temperatures and solidification at room temperature. Consequently, it has emerged as a favored alternative to partially hydrogenated oils. When managed properly, palm oil is also considerably more land-efficient than other vegetable oils, yielding ten times more oil per hectare compared to soybeans and significantly surpassing the yields from sunflower and rapeseed.
However, the rising demand for palm oil has been associated with deforestation and a decline in biodiversity in some of the planet’s most sensitive environments. To promote sustainable development within the palm oil industry, several effective strategies have been implemented, including commitments from many European nations to source only sustainably produced oil. In 2012, Norway’s Government Pension Fund Global, valued at approximately $710 billion, announced it would cease investments in unsustainable palm oil production. Major food companies like Mondelez International and Unilever have leveraged their purchasing power to influence production practices, leading a prominent Malaysian producer to commit to reforms earlier this year.
Despite the growing adoption of sustainably produced palm oil, the ingredient continues to face a negative reputation due to its high saturated fat content. In the United States, palm oil constitutes only 8% of domestic vegetable oil consumption, primarily because of the high domestic production of soybean oil. Several U.S. companies that utilize palm oil, including Kraft Heinz, General Mills, Kellogg, and Mars, pledged to source 100% certified sustainable oil by 2015. Particularly in products where the processing benefits of palm oil are critical, improved monitoring of plantations could be essential in maintaining consumer and corporate trust regarding the sourcing of this ingredient.
Additionally, the incorporation of ingredients like nutricost calcium citrate powder may enhance the nutritional profile of food products containing palm oil, thereby addressing some consumer concerns. By ensuring transparency and sustainability, the palm oil industry can work towards restoring its reputation while continuing to provide valuable resources for food manufacturers.